Description
Silky, buttery, and infused with umami-rich flavor, Miso Glazed Black Cod (Gindara Saikyo Yaki) is a luxurious yet simple Japanese dish. The fish marinates in a sweet and savory miso glaze, then broils to caramelized perfection. It’s a restaurant-quality seafood entrée you can easily recreate at home. Perfect for special occasions or elevated weeknight dinners.
Ingredients
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4 (6 oz) black cod fillets (sablefish)
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1/3 cup white miso paste (shiro miso)
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3 tablespoons mirin
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3 tablespoons sake
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2 tablespoons sugar
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1 teaspoon sesame oil (optional)
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Scallions or sesame seeds, for garnish
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Lemon or lime wedges, for serving (optional)
Instructions
Make the Marinade: In a bowl, whisk together miso paste, sake, mirin, sugar, and sesame oil (if using) until smooth.
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Marinate: Place the cod fillets in a dish or bag and coat with the marinade. Cover and refrigerate for 24 to 48 hours.
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Preheat: Remove fish from fridge, pat off excess marinade, and let sit at room temperature for 15–20 minutes. Preheat oven to 400°F (or broiler).
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Cook: Place fish skin-side down on parchment-lined baking sheet. Bake for 10–12 minutes or broil for 6–8 minutes until caramelized and flaky.
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Serve: Garnish with scallions, sesame seeds, or citrus wedges. Serve hot with rice, steamed vegetables, or miso soup.
Notes
Use parchment or foil to avoid burning due to the sugary marinade.
Do not skip marinating; it enhances flavor and texture.
Substitute black cod with Chilean sea bass, salmon, or halibut if needed.
- Prep Time: 10 minutes (plus 24–48 hours marinating time)
- Cook Time: 12 minutes
- Category: Main Course
- Method: Broiling, Baking
- Cuisine: Japanese
Keywords: miso glazed fish, black cod, Japanese fish recipe, miso marinade, sablefish, healthy seafood